It was so young and tender, the stems were not even 1/4 inch wide. I just had to chop it, stems and all, before gently sautéeing and steaming it for a colorful nutritious side dish.
Kale has been found to lower blood cholesterol and help prevent heart disease and certain cancers. Surprisingly, cooked kale has more health benefits than raw, probably because we don't chew enough to break down the fibers and absorb the goodness.
There are many ways to cook kale, but this one is simple and tasty. The cooked green can be served as a side dish, added to rice or other grains, or stirred into soups or stews.
I served it the other night with a bean stew, potatoes, and Baked Heirloom Pumpkin.
Cooked Kale1 bunch curly kale
1 tbsp olive oil
4 cloves garlic
sprinkle of hot chile flakes
salt
Wash the kale. Remove the stems if they are more than 1/4 inch wide. Chop the leaves coarsely.
Warm the olive oil in a large pot. Add the peeled and chopped garlic and a sprinkle of chile flakes.
Add the kale along with the water left on the leaves after washing. Stir well so all the kale is turned in the oil. Sprinkle with salt. Cover the pot and let the kale cook gently until it is tender, stirring occasionally.
Serves 2-3
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